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Adam Liaw's 30-minute salmon and potato chowder
This salmon and potato chowder recipes creates a rich savoury flavour in less than half an hour.
The Daily Bite
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Where to Eat
REVIEW
Project Forty Nine: High country flavour hits hipsterville
This gargantuan cellar door, cafe, deli and restaurant brings a bit of Beechworth to Collingwood.
REVIEW
Okonomiyaki gets the kebab treatment
Local Melbourne favourite Brother Shota serves fun Japanese fusion dishes, including Jenga towers of tempura eggplant.
REVIEW
Fatty delights come with skinny price at Sydney's Medan Ciak
This little Indonesian canteen in Surry Hills is terrific value.
REVIEW
Tokyo cool in Canberra
Mod-Japanese eatery Lilotang is a bit whacky, uncompromising and experimental.
What to cook
The Little Cheese Cookbook: Cheesy recipes from haloumi chips to molten dip
WEEKLY MEAL PLANNER
Find comfort in winter veg and healthy proteins
Quick Links
Editor's Picks
The tastiest ingredient people throw away
What is the tastiest ingredient that people routinely throw away and why?
Grounds of the City now serving coffee, shoe shines
The Grounds of Alexandria has expanded to the CBD, featuring French theatre lights and a resident shoeshiner.
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COMMENT
Why Australia doesn't get Mongolian cuisine
Restaurants in Australia serving foreign food can sometimes give you the entirely wrong idea about a place.
Is it OK to use olive oil as your default for cooking?
Or are there oils better suited to roasting, frying, soups and braises? Richard Cornish investigates.
Australia's first Capsule Hotel opens above bar
After closing due to the city's lockout laws, Sydney's Bar Century reopens with a quirky take on the concept of locked-in.
PHOTO GALLERIES
25 tasty quiche and frittata recipes